http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016104642-A1

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-00
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
filingDate 2015-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01f6d3e0da2aafb71bae3c675b3c97c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d3be6a81c7266c9d616209b55ff3358
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publicationDate 2016-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2016104642-A1
titleOfInvention Emulsion stabilizer and emulsion stabilization method using same
abstract The present invention provides an emulsion stabilizer and an emulsion stabilization method using this emulsion stabilizer with which, even with a relatively small content (added amount), fat globules mixed into an oil-in-water emulsion are stably dispersed in the water, and the emulsion stability of the oil-in-water emulsion is high. This emulsion stabilizer is characterized by containing milk fat globule-EGF factor 8 (MFG-E8), which is a protein, as an active ingredient. In addition, this emulsion stabilization method is characterized by including a step for adding MFG-E8 to an oil-in-water emulsion. Preferably, the oil-in-water emulsion is a dairy-based food product containing milk and/or a dairy product, and the MFG-E8 is derived from milk.
priorityDate 2014-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 31.